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to oxygenate or not?

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S

srepasky

NewBee
Registered Member
Dec 11, 2013
2
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I started two batches of mead on Wednesday. Both airlocks are "burping"away at a rate of about once every 3 seconds. In one I used D47 yeast and the other was K1-1116. My question is this:

Should i open up the fermenters and agitate the must to release any CO2 build up and re-oxengenate or just let them alone?

Thanks in advance for the help!
 
on one batch it was 1.14 now (at least on friday it was 1.11) on the other it was 1.09 and can't rememebr what it is now - forgot to write down - i think 1.07...
 
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